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I'm interested in getting a good knife with Aogami super steel. I have no preference for wa or western handles. I work as a line cook and wanted to know regardless of price what would you pick, Hiromoto 240mm Gyuto or Moritaka 240mm Gyuto (or KS version)?

JOHN DOE <> Different knives. They're both clad construction, but the Hiro is stainless-clad - as opposed to the Mori iron-clad - making your maintenance considerably easier. The Moritaka kurouchi finish offers a good barrier to oxidation, but it wears off easily.

Honestly, for a line knife, I would acquire the Hiromoto, but due to Hrc. The Mori AS is really really hard @Hrc65-66 which translates to brittle. Whereas the Hiro resides @ a more durable Hrc61. If you keep you keep your bevels at a moderate angle, the Mori is not going to chip just by looking at it, but the Hiro is a more durable workhorse... IMO.

Can't really go wrong either way; they're both nice knives.

Regarding the KS: I have the original Masamoto KS, not the Mori clone & I like the profile & the additional centimeter, but it is a different style. If you like to rock & glide, it's not the best fit though it will still work.

_________________Embracing the silence amid a life and land full of static...

Adam Marr

Post subject: Re: Moritaka or Hiromoto: You decide

Posted: Mon Jul 29, 2013 2:06 pm

Forum Moderator

Joined: Mon Apr 23, 2012 1:36 pmPosts: 3330

That's totally different knives.

Of the two, I'd pick the Hiromoto AS. However, the Moritaka will be a better cutter out of the box. I think the Hiromoto AS is a great knife once you thin it a bit, and put a new handle on it.....both of which I can do myself.

If you just want the better cutter out of the box, don't mind the full carbon, and a wa handle....I'd get the Moritaka. However, as Mel said, it's got a harder HT on the steel and is somewhat more brittle due to this.

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